We tried this recipe from Crescent Dragonwagon’s The Cornbread Gospels cookbook: preheat oven to 400. Lightly spray a 9-10" cast iron pan, spray with vegetable oil, then add 1 Tbsp butter. Place pan in oven until butter melts (about 5 mins), then remove pan from oven. In the meantime, whisk together the following dry ingredients… Continue reading Ozark cornbread with whole corn kernels
Tag: side dishes
Crispy salmon skin
Inspired by Andrea Nguyen’s Viet World Kitchen Facebook post (July 1, 2017), we tried broiling strips of salmon skin. Using skin that remained from the Japanese seasoned salmon flakes (http://piglettedc.tumblr.com/post/157742349226/japanese-seasoned-salmon-flakes-our-salmon), we cut the semi-crisp skin into 3-inch long strips, placed them on a foil-lined baking sheet (skin side down), lightly sprayed the foil and the… Continue reading Crispy salmon skin
Simple tuna pasta salad
We tried this recipe: https://lexbake.wordpress.com/2012/05/28/tuna-macaroni-salad/ Our modifications: to make this dish lighter, we decreased the pasta from 1 lb to ¾ lb (here, gemelli) and the mayonnaise from 1 cup to ¼ cup. We also used two 5-oz cans (10 oz total) drained tuna. We still used 1 cup green peas (frozen, which we rinsed… Continue reading Simple tuna pasta salad
Fluffy brown jasmine rice
I finally learned how to make brown jasmine rice in a rice cooker that turns out fluffy and tender. The key is to increase the amount of water; for 2 rice cooker cups of brown rice, you measure the water in the inner pot for 3 cups of rice. Details here: http://www.cookusinterruptus.com/brown-rice-in-a-rice-cooker-4136-51.html (May 2017)
Burmese cabbage and lime salad
I learned this recipe from my Burmese-American friend, Waimar. Cut a small, tight head of red or white cabbage in half vertically, then cut one half into two quarters (you can set aside the remaining half head for later use). Remove the core from each wedge, then cut into thin (¼ inch) slices lengthwise along… Continue reading Burmese cabbage and lime salad
Quick pickled beet stems
We had leafless stems from 6 beets leftover, so we tried this recipe: https://parade.com/390722/parade/quick-pickled-beet-stems/ We tripled the recipe and used honey instead of sugar. (Apr. 2017)
Lime-infused roasted beet, beet green, and nectarine salad
We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad
Simple salad with baby arugula, strawberries, grape tomatoes, and Persian cucumber
We used a handful of each of vegetables and garnished with 1 Tbsp toasted walnuts. We drizzled the salad with 1 Tbsp balsamic vinegar and olive oil, and then lightly seasoned with salt and black pepper. (Apr. 2017)
Roasted beet salad with dill and toasted walnuts
We loosely followed this recipe: https://www.myrecipes.com/recipe/beets-with-dill-walnuts. Our modifications: first, instead of pressure-cooking 6 medium-large beets, we oven-roasted them for 40-45 mins (instructions here: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/). After letting them cool (inside their foil packets), we rubbed off their skin with paper towels. We cut each beet into large chunks by slicing in half vertically, then cutting each… Continue reading Roasted beet salad with dill and toasted walnuts
Roasted cauliflower gratin
We tried this Tori Avey recipe, which is a nice low-fat alternative to mac ‘n cheese: http://toriavey.com/toris-kitchen/2012/04/roasted-cauliflower-gratin/ We buttered our 8x8 baking dish before adding the roasted cauliflower. We also used plain breadcrumbs (not panko). (Mar. 2017)
Cooking Adventures 